accompaniment
Fresh Turmeric Pickle
A small batch Turmeric pickle made the quick way, ready in a couple of days.
Ingredients
- Turmeric (Haldi)2 inch piece
- Ginger1 inch piece, chopped
- Green chilli2, slit
- 1 tbsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp fennel seeds
- 1/2 cup mustard oil
- juice of 2 lemons
- red chilli powder
- 1/2 tsp turmeric
- salt to taste
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 12
- Difficulty
- easy
- Cuisine
- Punjabi
- Diet
- Vegan
From the farm
Method
- 1Wash and dry the Turmeric, Ginger, Green chilli completely. Any water will spoil the pickle.
- 2Cut into small pieces and mix with salt and turmeric. Rest for 2 hours and drain the liquid.
- 3Dry roast and coarsely grind 1 tbsp mustard seeds, 1 tsp fenugreek seeds and 1 tsp fennel.
- 4Mix the spices through the vegetables with red chilli powder and the juice of 2 lemons.
- 5Warm 1/2 cup mustard oil until it just smokes, cool it, then pour over the pickle.
- 6Pack into a clean dry jar and keep in the sun for 2 to 3 days, shaking daily.
Storage: Keep in a dry jar with a clean dry spoon. It keeps for several weeks in the fridge.
Leftovers: Always use a dry spoon; moisture is what spoils a pickle.
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